This deceptively simple dessert requires little preparation and delivers big flavor, with just blueberries, cake mix, sugar and butter.

Yield: 6 servings

Difficulty Rating: Easy

Nutritional Highlights: Blueberries are a low-fat food that’s packed with vitamin C, dietary fiber, manganese and antioxidants.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 4 cups frozen Florida-grown blueberries
  • 1/2 cup sugar
  • 1 (18.25-ounce) box yellow cake mix
  • 3/4 cup (6 ounces or 1 1/2 sticks) butter
  • whipped cream or vanilla ice cream

Tips & Notes

Fresh blueberries will work for this recipe; however, add a bit more sugar because fresh blueberries aren’t always very sweet. You can also try this recipe with fresh or frozen blackberries, strawberries or raspberries – or all three!



  1. Heat oven to 350 degrees.
  2. Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together.
  3. Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix.
  4. Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).
Recipe From: Farm Flavor -

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  1. cindy says:

    2 questions – what size cake mix and what size baking dish? I have not made a dish like this before….it looks great! I want to make it for a friend for his birthday and I didn’t want to do it wrong!

    • Jessy Yancey says:

      Hi Cindy,

      Our recipe developer said she uses a 18.25-ounce box of cake mix and 9×13-inch baking dish. We’ve updated the recipe to reflect this. Thanks for asking and helping improve our recipe collection!

      Jessy Yancey
      Farm Flavor

  2. Sheryl says:

    I have a question about the Blueberries. Do you thaw them or mix them in frozen?

    This sounds delicious. I am making this for my mother-in-law for her birthday. She is diabetic, so I plan on using Spenda instead of sugar and a sugar free cake mix. I can’t wait to try it!!

    Thank you!!

  3. jennifer says:

    I make this, but this way:

    20 oz. can crushed pineapple (don’t drain)
    1 pound of blueberries (fresh) or 1 can of blueberries (don’t drain)
    1 box yellow cake mix
    2 sticks butter

    Preheat oven to 350.
    In a 9×13 pyrex, dump pineapples and blueberries.
    Sprinkle cake mix over the fruit.
    Slice butter into pats and distribute over the pan. (Because I’m compulsive, I’ll tell you that if you cut each stick into 16 pats, then arrange them 4 x 8, it covers everything.)
    Bake for 50 minutes or so.

    Then get out of the way. When I show up at potlucks, people are very disappointed if I don’t bring this. My mom and sister make variations — cherries and chocolate cake mix. peaches and white cake mix. But always the pineapple for sweetness and moisture.

  4. brandy says:

    I just wanted to make sure that it was ok to use fresh blueberries in this recipe instead of frozen or do I need to add something with the fresh blueberries to add moisture? The dish sounds and looks wonderful I cant wait to bake this for my family.

    • Blair Thomas says:


      Fresh blueberries will work for this recipes, however the sugar might need adjusting a bit because fresh blueberries aren’t always very sweet. This time of year, it’s best to use frozen if you can for best results.

      Hope this helps!

      Blair Thomas,

    • Janice says:

      I used fresh berries and the amount of sugar it called for. (I used Splenda.)

  5. George Grubaugh says:

    You dont mix the cake like you were bakeing a cake. you just sprinkle the cake powder over the blueberries ?.

    • Jessy Yancey says:

      Hi George,

      Yes, it’s as simple as it sounds – just sprinkle the cake mix onto the berries. No mixing, and no need to add the oil, eggs or other ingredients that are listed on the box.

      Best of luck!
      Jessy Yancey
      Editor, Farm Flavor

  6. linda says:

    Can I freeze this recipe

  7. Diane Balch says:

    This is a great pie to make if you have frozen berries from your garden. Thanks so much for sharing it with us on foodie friday.

  8. Yvonne says:

    I am from Canada and unsure how much is a stick of butter. We can only buy butter by the pound. I really want to try this recipe it looks absolutely delicious.

    • Jessy Yancey says:

      Hi Yvonne,

      A stick of butter here in the U.S. equals 4 ounces (or 1/4 pound). Hope this helps! We’ve adjusted the ingredients to clarify this for our neighbors to the north. Thanks!

      Jessy Yancey

  9. Wendy says:

    Made this tonight for our Easter Dessert, and wow it is so delicious. I cut some of the butter out (1/2 stick)and it was amazing. Will be making this again, thank you for sharing. p.s. it is as easy as it sounds to make

  10. Leesa l says:

    You can omit the sugar and butter. Dump in blueberries then sprinkle in cake mix and slowly pour one can of diet 7-up and bake. Makes it weight watcher friendly and is delicious!!

  11. Janice says:

    This cake was SO EASY and SOOO GOOD! It’s almost like a cobbler. Can’t wait to make it with raspberries—-my favorite!! Or peaches!!

  12. Gloria Riner says:

    this looks yummy!

  13. Jen says:

    This was super good. I used a smaller pan, like a 9×9 with half the cake mix and 1 stick of butter, REALLY good!! Thanks!!

  14. Carol says:

    Can this dump cake be frozen for later?

    • Rachel Bertone says:

      Hi Carol,

      Thanks for your comment. This cake works best when eaten immediately after it’s baked, or within a few days. It doesn’t freeze well. Hope this helps!

      Rachel Bertone
      editor, Farm Flavor

  15. Nancy Clements says:

    Great recipe. Made it twice so far. Sprinkled coconut over it for about the last 15 minutes. Came out better when I used the pudding cake mix. Is becoming a family favorite!

  16. Linda Loechte says:

    I made this for Easter and my family just loved it.